Open/Closed Shellfish Beds in Groton and Beyond

Ledge Light Health District works with municipalities’ shellfish commissions and the state Department of Aquaculture to “assure that the recreational and commercial shellfishing areas remain open and sanitary.”

The following shellfish beds are open:

Groton

Area A (Vixen Lodge, Intrepid Rock)

Area F (West Cove Anchorage)

Area C (Mumford Cove)

Area P (Poquonnock River)

Area E (Outer Plamer Cove)

Approved Areas (South of Mouse Island)

Sanitarians from Ledge Light collect water samples and investigate possible sources of pollution. They also open and close shellfish beds due to heavy rainfall, sewage spills and/or high bacteria count.

The following shellfish beds in the area have been closed due to one or all of the above: 

Waterford

Area A (Inner Jordon Cove)

Area G (Jordan Cove)

Area C (Commercial Area)

Area A (Upper Niantic River)

Area B (Lower Niantic River)

East Lyme

Area A (Upper Niantic River)

Area B (Lower Niantic River)

Area E (Niantic Bay)

Area F (Southwest of McCooks Point)

When you do go clamming, etc. the health district issued these recommendations:

Harvest only from areas that you have a permit from and harvest only from areas that are open.

• Always check the status of the shellfish area you want to harvest by calling the local shellfish hotline. Hotline numbers can be found at: http://www.ct.gov/doag/cwp/view.asp?a=3768&q=478084
• Harvest as soon as possible after the tide goes out (at the beginning of the tide cycle instead of at the end so that flats have been exposed for as little time as possible).
• Keep shellfish submerged until you leave the harvest area
• Keep shellfish shaded until placed on ice or into refrigeration
• Do not harvest oysters that have been exposed to direct sunlight for more than two hours.
• Place shellfish place on ice or under refrigeration at less than 45°F immediately after harvest.
• Never leave shellfish in car unless they are on ice in cooler
• Thoroughly cook your shellfish: the internal temperature must reach 145°F for 15 seconds. Thorough cooking does destroy V. parahaemolyticus, but barbequing oysters or steaming clams just until they open will not inactivate the bacteria. Follow the “Cooking Shellfish” guidelines below to make sure you are cooking them long enough.

Handling Shellfish 

Keep shellfish cool after harvesting. If the temperature of shellfish is allowed to rise, bacteria will grow and the shellfish will become unsafe to eat. 

Storing Shellfish 

Fresh shellfish in the shell. All fresh shellfish should be stored in an open container in the refrigerator. Place a damp towel on top to maintain humidity. Never store shellfish in water. They will die and may spoil. Shellfish that are open and don’t close when tapped are dead. Throw them out. Storage times for shellfish vary:

• Shellfish that close their shells completely can be stored for up to seven days. This includes oysters and littleneck clams or quahogs. Exception: Mussels can be stored for three to four days.
• Shellfish that cannot completely close their shells can be stored for three to four days. This includes softshell clams and razor clams.
• Shucked Shellfish. Shellfish removed from their shells should keep in a refrigerator for up to three days. In a freezer, they should keep for up to three months.
• Cooked Shellfish. Cooked shellfish should keep in the refrigerator for up to two days and in a freezer up to three months.
• Thawed Shellfish. Shellfish taken from the freezer and thawed in a refrigerator should keep for up to two days. Once thawed, do not refreeze.

Cooking Shellfish 

To ensure proper food safety, shellfish must be cooked to an internal temperature of at least 145°F. Since it is often impractical to use a food thermometer to check the temperature of cooked shellfish, here are some tips and recommended ways to cook shellfish safely:

• Shucked shellfish (clams, mussels and oysters without shells) become plump and opaque when cooked thoroughly and the edges of the oysters start to curl. The Food and Drug Administration (FDA) suggests boiling shucked oysters for 3 minutes, frying them in oil at 375° F for 10 minutes, or baking them at 450° F for 10 minutes.
• Clams, mussels and oysters in the shell will open when cooked. The FDA suggests steaming oysters for 4 to 9 minutes or boiling them for 3 to 5 minutes after they open. Scallops turn milky white or opaque and firm. Depending on size, scallops take 3 to 4 minutes to cook thoroughly.
• Boiled lobster turns bright red. Allow 5 to 6 minutes; start timing the lobster when the water comes back to a full boil.
• Shrimp turn pink and firm. Depending on the size, it takes from 3 to 5 minutes to boil or steam 1 pound of medium size shrimp in the shell.